Pub Burgers with Hot Beer Cheese on Soft Pretzel Rolls

"I don’t go to pubs as much as I’d like to, but if I did, I’d want to shoot a great game of darts, then sit down with a pint of beer and eat this burger." — Rachael Ray
Pub Burgers with Hot Beer Cheese on Soft Pretzel Rolls
  • Makes 4Servings


  • 1 1/2 lbs. 80% lean ground beef
  • 3 tbsp. finely grated white onion (grated over a bowl to catch the juices)
  • 2 tbsp. Worcestershire sauce
  • Salt and pepper
  • A drizzle of olive or canola oil
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1/2 cup whole milk
  • 1/2 cup lager beer
  • 1 rounded tsp. (about a squirt) Dijon or English mustard
  • 1 tsp. granulated garlic
  • 1/4 tsp. cayenne
  • 1 package (8 oz.) shredded sharp yellow cheddar
  • Pretzel hamburger rolls, split and warmed


  • Grainy Dijon mustard
  • Dill or bread-and-butter pickle chips
  • Chopped white onion
  • Watercress sprigs


1. Heat a large griddle pan or large cast-iron skillet over medium-high.     

2. In a medium bowl, mix the beef, grated onion and Worcestershire; season with salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle the patties with the oil. Cook for 8 minutes, turning occasionally.     

3. Meanwhile, heat a medium saucepan over medium; add the butter. When it melts, whisk in the our. Gradually whisk in the milk and season with salt. Cook, whisking often, until the sauce thickens, about 2 minutes; slowly whisk in the beer. Add the Dijon, granulated garlic and cayenne. Reduce the heat to low, then add the cheese, a handful at a time, whisking to melt between additions. 

4. Build the burgers by spreading the bun bottoms with the grainy Dijon, then top with some pickles and chopped onion. Top with a few sprigs of watercress, the patties, some cheese sauce and the bun tops.